CHOCOLATE-COVERED MINT ICE CREAM TERRINE
Once you've tried ice cream made with fresh mint leaves - a far cry from the neon-green stuff - you'll never go back. Here, it's enclosed in a thick robe of rich bittersweet chocolate.
Categories Milk/Cream Ice Cream Machine Chocolate Egg Dessert Kid-Friendly Frozen Dessert Mint Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make ice cream:
- Blend together cream, milk, and mint in a blender just until minutest is finely chopped.
- Bring cream mixture to a boil in a heavy medium saucepan, then let stand off heat 5 minutes. Whisk together egg yolks and sugar, then slowly add cream mixture, whisking to combine. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spatula, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).
- Immediately strain custard thourough a fine-mesh sieve set over a metal bowl, pressing on and then discarding solids. Quick-chill custard by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 20 minutes.
- Freeze custard in ice cream maker.
- Lightly oil terrine, then line long sides and bottom with a sheet of parchment paper, leaving at least 2 inches of overhang on each side.
- Pack terrine with ice cream, smoothing top with offset spatula, then cover with parchment overhang. Freeze until completely firm, at least 3 hours. make chocolate coating while terrine is freezing: Finely chop chocolate (preferably in a food processor).
- Bring water, cream, sugar, and cocoa to a boil in a small heavy saucepan, whisking until sugar is dissolved. Remove from heat and stir in crème de menthe and chocolate, stirring gently with whisk until chocolate is melted and smooth. Cool to room temperature (chocolate should still be liquid; do not chill), about 20 minutes.
- Put a 12- by 9-inch piece of parchment on a small baking sheet (if using other than 12- by 2- by 2-inch terrine, adjust dimensions of parchment accordingly), holding it down with dabs of chocolate under each corner. Spread chocolate evenly over parchment with cleaned offset spatula, leaving a 1/2-inch border on all sides. Chill on baking sheet until set, about 1 hour.
- Coat terrine:
- Remove terrine from freezer and open flaps of parchment. Run a hot knife along short sides to loosen, then invert terrine onto a sheet of plastic wrap. Remove mold and discard parchment. Remove terrine from plastic wrap and arrange lengthwise on its side on set chocolate so that bottom of ice cream is 1 1/2 inches from a long edge of chocolate. Roll up ice cream tightly in coating (still on parchment) until edges of chocolate meet, then press together so that excess chocolate and parchment are standing up like a seam (you will trim it off later).
- Immediately freeze terrine until chocolate is firm, at least 1 hour. Starting from seam, peel parchment off both sides of terrine. Trim excess chocolate from seam with kitchen shears and trim open ends with a knife. Invert terrine onto a platter and peel parchment off top.
FROZEN CHOCOLATE-MINT LEAVES
For a refreshing post-meal bite, try this twist on after-dinner mints -- the leaves are delicious on their own or as a garnish for ice cream or chocolate cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Melt chocolate, and dip in mint leaves, holding on to the stem side with your fingers or kitchen tweezers. Place on a parchment-covered baking sheet, and freeze, uncovered, until hardened, about 20 minutes (or up to 5 hours). Gently remove from parchment, and serve immediately.
CHOCOLATE COVERED MINTS
These are from Helen Jones, a member of the Sewing Bee at my church. She is a fine quilter and even finer person.The passive time (chill time and waiting to harden) I count as "cooking time". This recipe was not as easy for me as it sounded, so I am updating the recipe as I learn better how to make these mints. Yes, they were worth the trouble! Everyone loved them!... so did I...
Provided by Sweetiebarbara
Categories Candy
Time 2h50m
Yield 8 dozen small patties, 30 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine confectioner's sugar, butter, peppermint extract, and vanilla extract.
- Add evaporated milk and mix well.
- Drop 1/2 to 3/4 teaspoon into small bowl of confectioners sugar.
- Dust fingers with the sugar for easier rolling.
- Roll into small balls and place on a waxed paper lined cookie sheet.
- Chill for 20 minutes.
- Flatten with a glass to 1/4 inch thickness.
- Chill for 30 minutes.
- In a double boiler or microwave-safe bowl, melt chocolate chips.
- Dip patties and place on a waxed paper to harden.
Nutrition Facts : Calories 127.8, Fat 4.7, SaturatedFat 2.8, Cholesterol 3.7, Sodium 14, Carbohydrate 22.6, Fiber 0.7, Sugar 21, Protein 0.6
CHOCOLATE-MINT LEAVES
Chocolate molded into the shape of mint leaves makes a heavenly garnish for our Chocolate-Mint Cupcakes and Chocolate-Mint Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.
- Gently grasp each leaf with tweezers, and peel from chocolate. Use chocolate leaves to decorate as desired, or store, refrigerated, in an airtight container for up to 2 days.
CHOCOLATE-COVERED MINT LEAVES
These are the simplest, yet possibly the yummiest, thing to make as an after-dinner palate cleanser or in lieu of dessert for the calorie conscious. Also a great vegan treat.
Provided by Bush Cook
Categories Dark Chocolate Desserts
Time 55m
Yield 30
Number Of Ingredients 2
Steps:
- Wash mint leaves and thoroughly pat dry.
- Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Dip each mint leaf halfway into the melted chocolate, dragging it in one direction, then flipping it and dragging it back the other way. Place on a sheet of parchment paper and let stand at room temperature or in the refrigerator until set.
Nutrition Facts : Calories 21.4 calories, Carbohydrate 2.4 g, Fat 1.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.8 g, Sodium 0.3 mg, Sugar 1.8 g
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- These fresh mint leaves will only stay fresh-looking for about 5 hours, and should be served straight out of the freezer, so plan your preparations accordingly. Assemble your mint sprigs. Rinse them clean with cold water, then pat them thoroughly dry with paper towels. Cut the largest, sturdiest leaves from the stems. You’ll need about 35 large leaves.
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